Side Pannel
Maureen's Hamburger Cake
Ingredients List
- 3 oz Unsweetened chocolate
- 1 c Boiling water
- 1 ts Baking soda
- 2 1/4 c Cake and pastry flour
- 1/2 ts Salt
- 2 1/2 ts Baking powder
- 1/2 c Unsalted butter, at room
- -temperature
- 2 1/2 Granulated sugar
- 3 Eggs, separated
- 1 ts Pure vanilla extract
- 1 c Sour cream
- ICING:
- 1 1/4 c Unsalted butter
- 2 c Brown sugar
- 1/2 c Milk
- 4 c Icing sugar, sifted
- 2 tb Cocoa
- GARNISH:
- 1 c Strawberry jam or preserves
- 1 tb Toasted sesame seeds
Directions
Preheat the oven to 350øF. Butter an 8 or 9 inch round cake pan and line
the bottom with parchment paper or waxed paper. Butter an 8 or 9 inch
round-bottomed Pyrex casserole bowl and line the bottom with paper.
To make the cake, combine the chocolate and water in the top of a double
boiler. Heat over gently simmering water until melted. Stir well and cool
slightly. Add the baking soda.
Sift together the flour, salt and baking powder and reserve.
Cream the butter until light. Gradually beat in 2 cups granulated sugar.
Add the egg yolks, one at a time, and then add the vanilla.
Add the chocolate mixture to the egg-yolk mixture. Add the dry ingredients
alternately with the sour cream, mixing just until the ingredients are
blended.
Beat the egg whites until light an gradually beat in the remaining 1/2 cups
granulated sugar. Fold the whites gently but thoroughly into the batter.
Pour the batter into the round cake pan until it is three-quarters full.
Pour the remaining batter into the Pyrex casserole bowl. Bake for 40 to 50
minutes, or until the cakes feel firm when gently pressed at the top. Let
the cakes cool for 10 minutes and then remove from the pans. Cool on racks.
Meanwhile, prepare the icing. Melt the butter in a saucepan. Add the brown
sugar and cook for 2 minutes. Add the milk and bring to a boil. Cool.
Beat in the sifted icing sugar until the icing is of spreading consistency.
If it is too runny, add more sugar; if it is too stiff, add 1 tbsp. boiling
water. Remove 1/2 cup icing and mix with the cocoa.
the bottom with parchment paper or waxed paper. Butter an 8 or 9 inch
round-bottomed Pyrex casserole bowl and line the bottom with paper.
To make the cake, combine the chocolate and water in the top of a double
boiler. Heat over gently simmering water until melted. Stir well and cool
slightly. Add the baking soda.
Sift together the flour, salt and baking powder and reserve.
Cream the butter until light. Gradually beat in 2 cups granulated sugar.
Add the egg yolks, one at a time, and then add the vanilla.
Add the chocolate mixture to the egg-yolk mixture. Add the dry ingredients
alternately with the sour cream, mixing just until the ingredients are
blended.
Beat the egg whites until light an gradually beat in the remaining 1/2 cups
granulated sugar. Fold the whites gently but thoroughly into the batter.
Pour the batter into the round cake pan until it is three-quarters full.
Pour the remaining batter into the Pyrex casserole bowl. Bake for 40 to 50
minutes, or until the cakes feel firm when gently pressed at the top. Let
the cakes cool for 10 minutes and then remove from the pans. Cool on racks.
Meanwhile, prepare the icing. Melt the butter in a saucepan. Add the brown
sugar and cook for 2 minutes. Add the milk and bring to a boil. Cool.
Beat in the sifted icing sugar until the icing is of spreading consistency.
If it is too runny, add more sugar; if it is too stiff, add 1 tbsp. boiling
water. Remove 1/2 cup icing and mix with the cocoa.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
